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Chocolate Mud Cake with Chocolate Ganache Icing

By Chelsea Sugar
Chocolate Mud Cake with Chocolate Ganache Icing
14 servings
  • 154 reviews

  • Difficulty Easy
  • Prep time 20 mins
  • Cooking time 35 mins
  • Serves

    1 Tbsp fresh lemon juice
    1 cup Meadow Fresh Original Milk (250ml)
    250g dark chocolate, roughly chopped
    1 cup hot strong coffee (can be strong instant) (250ml)
    1/2 cup vegetable oil (125ml)
    2 cups Edmonds Standard Grade Flour (300g)
    1 cup Chelsea Dark Cane Sugar or Chelsea Raw Sugar (200g)
    1/2 cup cocoa powder (40g)
    2 tsp Edmonds Baking Soda
    1 tsp Edmonds Baking Powder
    2 eggs

    400g dark chocolate, broken into pieces
    1 cup Meadow Fresh Original Cream (250ml)


    Preheat oven to 170°C bake / 150°C fan bake. Grease 2 x 20-21cm round cake tins and line with baking paper.

    Mix lemon juice with Meadow Fresh Original Milk and set aside.

    Place chocolate, hot coffee and oil in a microwave bowl or small saucepan and heat gently, stirring often, until chocolate is melted and mixture is smooth. Cool.

    In a large bowl, mix together Edmonds Standard Grade Flour, Chelsea Dark Cane Sugar or Chelsea Raw Sugar, cocoa powder, Edmonds Baking Soda, and Edmonds Baking Powder.

    Mix the eggs and soured milk into the cooled chocolate mixture. Combine thoroughly, then whisk into the dry ingredients.

    Divide mixture evenly between prepared tins and bake for 35-40 minutes. When tested, fudgy crumbs should adhere to a skewer (this is the desirable sticky mud cake consistency). Cool for 15 minutes in the tins, then turn out onto a wire rack to cool completely.

    When cold, sandwich the cakes together with half of the chocolate ganache icing. Use the remaining ganache to ice the top of the cake.

    Chill the frosted cake and serve with softly whipped cream or thick yoghurt.

    Place chocolate and Meadow Fresh Original Cream in a saucepan and stir over medium heat until chocolate is melted and mixture is smooth. Allow to cool a little then refrigerate for 30-40 minutes, until the mixture is a thick spreadable consistency.


    Chelsea LoGiCane™ Low GI Sugar can be used in this recipe in place of the dark cane or raw sugar.

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Average Rating
(154 reviews)

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I personally love chocolate mud cake, so I'm hoping that this one will live up to my expectations.

Ich liebe dieses Schokokuchenrezept! Der Kuchen wird so mega saftig und erhält ein absolut leckeres Aroma durch den Kaffee! Der Kuchen gelingt immer. Ich nehme ihn auch sehr gerne als Tortenboden her! Einfach köstlich!

so good!! i've found myself craving it all the time, definitely one of my favourite recipes :)

very nice and light

A fabulous cake and my go to chocolate cake! Instead of lemon juice I use apple cider vinegar to sour the milk and I do this first and set it aside.I also use coconut oil instead of olive oil and three eggs instead of two eggs. I have changed this recipe to be gluten Free and lactose free so I substitute the particular ingredients for those which relate to no gluten and no lactose. When it comes to the ganache, I have tried this with coconut cream instead of lactose cream and also with zymil cream which is lactose free but I use a top brand of chocolate which is made from cacao and only half the amount specified. I make the cake in one large pan and wait for it to cool, then dissect it before filling the layers with a cacao icing mix - sounds like I've practically remade the cake but it works EVERY time! Huge thanks!

Hi - Is there an alternative to the coffee in this recipe - thank you

3 blocks of chocolate! What's not to love. Tasted incredible. Best cake ever.

Can you use milk chocolate? My kids are allergic to dark?

I loved it yay

Read the comments & baked at 160° for 35mins & it came out perfect! Was a real hit. Nice, rich taste, but not too sweet.

very easy and tastes great

u are gay

i used oat milk and it turned out fine

hey there, i have made this cake but even though it is moist it is very crumbly so instead i made cake pops with the cake because it was falling apart it is crazy how it has a cup of sweetner but doesn't even taste sweet at all!! but was still delicous!

it was not the best cake as it was moist but very crumbly and keep falling apart I had to use a diff icing recipe as we did not have any cream, in the end, i just made cake pops because the cake was way too crumbly, the cake was also VERY bitter so i recommend adding a bit more sweetener.

hi there, cake looks awesome i used oat milk instead of cows milk seems fine, i am just waiting for it to cook has been about 50 mins but still is wobbly, batter tasted spicy not sure why but probably the coffee flavour, since i am only 12 is why the batter tasted bitter and gross

Absolute disaster!
It has turned out so hard and just absolutely awful!. Big crack through the top and half of the cake has collapsed. Never again!

Could you use almond milk instead?

CHELSEA SUGAR: Yes, we think that should work ok!

Can we use cocoa powder instead of chocolate?

CHELSEA SUGAR: Hi there, you could use a regular chocolate icing made with cocoa powder and icing sugar, but we wouldn't recommend omitting the chocolate from the cake.

Can you please adjust your method so that the cooking time does not state to cook so long? I turned temperature down to 175C and cooked for 50 minutes but it was far too long.


hi i'm only 11 years old but i made this cake all by myself, it turned out great. But can you use a different icing or will that ruin the cake?

CHELSEA SUGAR: Hi there, we're glad to hear the cake turned out great! Yes, you can use whichever icing you fancy :)

This recipe made exactly as is, is devine!!

I'm about to bake this but just wondered if it was OK to just double the ingredients to make twice the batter and a bigger cake? Sometimes doubling up isn't necessarily good, I hear?

CHELSEA SUGAR: Hi there, yes you could double the recipe to make a bigger cake (try a 30cm tin).

Is this cake okay for 11 year olds to bake?

CHELSEA SUGAR: We think so, especially if you've done a bit of baking before. Get an adult to help you with transferring the cake in and out of the oven :)

Fudgy, indulgent and delicious. Loved this recipe, was very easy.

I enjoyed the cake and so did my whole family. Easy and tasted great.,


This recipe also makes beautiful cupcakes so long as you keep an eye on them after the 15 min mark. A lot more forgiving than a traditional cupcake recipe.

What’s the best way to store this cake - in the fridge or outside at room temp?

Delicious cake - works better with less cooking time say 45 min. The ganache yum and perfect on the cake.

CHELSEA SUGAR: Hi there, thank you for your feedback! The cake is best stored in the fridge once iced, especially in warmer weather.

What can you use instead of 1 cup of coffee?
CHELSEA SUGAR: Hi there, you can use hot water instead :-)

Reading the reviews, I felt it's a great recipe. I hardly bake. It's my husband's birthday coming up and just wanted to know whether this cake can be made without eggs. Is there any substitute for eggs that I can use?
Chelsea Sugar:
You can purchase egg substitutes at most supermarkets.

What's the best dark chocolate to use/brand please?
Chelsea Sugar:
There are a variety of high quality chocolate brands available in supermarkets.

I didn't read the reviews beforehand unfortunately, and found that 1 hour way too long, as it did crumble. Next time I would do it for 40 - 45 mins. Tasted lovely but a little too "cakey" for a mud cake.

It was good! Soft and fluffy but still pretty dense, moist. I didn't have the ingredients to make the topping but vanilla icing also works. I reccomend follow instructions for cooling as it will taste sweeter as it cools down. A great use of leftover coffee that doesn't impact flavour.

The first time I made it as given, it turned out great. Now I want to make it again. This time for a white fondant covered standing Chanel bag.
Will this cake stand.

Though the cake was delicious, I don't know if i can call it a mud cake. It was very soft almost like sponge and easily falling apart while cutting. Not sure!!

Hi, I was wondering if it’s possible to make this cake without the coffee????
Chelsea Sugar:
Yes. Instead of 1 cup of hot strong coffee, you could use hot water instead.

I really liked this recipe. It was quick, easy and very delicious. The cake was a big hit (we used it for a birthday cake) and everyone loved it. I recommend this cake for anybody who loves a good chocolate cake!!!

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Can you freeze this cake ? Which of your cakes would be the best to freeze please ?
Chelsea Sugar:
Yes, you could freeze this cake. You could also freeze our Moist Fruit Cake recipe.

After reading all reviews, I decided to reduce cooking time and lower the temp.. 30min at 170.c then 15min at 160.c the cake sunk ever so slightly in the centre but don't be fooled as it was cooked perfectly!! I was concerned when I read about how the cake crumbled.. but when the cake was in the tin cooling I pressed it down gently to try compact it ^_^ not sure if this actually did anything but it was a perfect mud cake, no crumbs at all! Managed to get 12 beautiful slices and I used a hot knife ! YUM!

This is my go to recipe anytime I make a chocolate cake.Its moist and delicious, I’ve been making it for years but change out the ganache for buttercream icing as I always have those ingredients on hand. Only just realised I should contribute my review :D

I am quite the novice at baking cakes, but it seemed simple enough. Made this for my husband's birthday, and it was divine! Thankfully I read the comments and took notes before starting though. Definitely, don't bake it at 180 C. When I showed my MIL the recipe (she is the queen of baking; Love her cakes!), she was iffy about it. Preheat at 160 C instead as is recommended by other commenters. And most definitely don't bake for an hour. That is why some comments are mentioning it being crumbly because it was baked for far too long. I checked at 35 minutes, then again at 45. There was some parts that were a bit wet still on top, but don't let that fool you. Take it out because technically it'll still be baking in the pan while it sits there. Wish I took it out at 40 minutes because I think it was getting close to that crumbly stage. Another thing is that if you're only icing the middle and the top part of the cake (not the sides), it'll be enough. But if you're wanting to ice the sides as well, I recommend making a bit more.. As for coffee, I used 2 tsp because it wasn't specified how much. Definitely made the chocolate richer. If not, a bit too rich.. So 1 tsp will suffice. Overall, it's a great recipe. Just wish the temp and time baking would be updated.

I have loved your recipes since I was a kid. I have enjoyed Chelsea Sugar treats and it has inspired me towards being a professional baker. Thank you so much for your teaching in baking.

Delicious, however 1 hour is to long for this cake, it becomes dry and crumbly.
I have cooked it for 35-40 min max and it comes out a lot more moist.

Same as other comments - too crumbly. After leaving for 15 minutes I pulled it out and a third fell off...grrr. Not a mud cake. Won't try this one again. Other recipes great though! Just not this one.

This cake is delicious!

I got asked to make a choc mud cake for a birthday. I don’t usually like the taste of chocolate mud cakes, but this one was very delish. I doubled the recipe for a 30cm square tin and it was the perfect size

This is a great cake but I don't think it should be called a mud cake as it was really quite crumbly.
Thanks for the cake!!!

I haven't tried your recipe, but looks so tempting. I have a 20cm tin, can you please tell me the baking time needed and should I adjust temperature?
CHELSEA: baking times are approximately as all ovens vary. Suggest you test if cake is cooked after 45-50 minutes. Insert a skewer and if it comes out clean, the cake is cooked.

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Not what I would call a classic 'mud cake' but still a lovely chocolate cake.
TIPS: **Use rice bran oil because it has no taste. Do not use canola oil, you will taste it. **DON'T use very dark chocolate (90%) for the icing, it will be overly bitter. 50-60% dark is perfect for both the cake and icing. **Check cake at 40-45mins, sometimes it will be cooked well before the 1 hour is up.

I have used this recipe and I rate it! Love the picture!

Pretty good recipe, it’s my go to mudcake recipe and people always like it. How do you think it would change using sour cream or natural yogurt instead of milk?
Sour cream and natural yogurt would be suitable alternatives to milk.

I investigated several recipes before choosing this one to make for my wedding. I decorated it with chocolate ganache and chocolate roses, it looked and tasted fantastic, and it didn't cost $400... the average price of a wedding cake!

Easy recipe to follow, great result in quick time to get this cake made. Haven't tasted it yet!


I truly enjoy receiving your emails. Chelsea Sugar sets the pace in my household. Recipes are Always Super Yummy. I Feel I can Trust that Chelsea Sugar communicates all the details of the recipe so I can replicate it at home. Sadly some sites ‘accidently’ leave something out of the recipe. The results is chaos. Chelsea is Always reliable. Thank you. ♥️

Absolutely amazing recipe I brought it in to school to share and everyone loved it. Especially the caretaker!!

I'm a chef by trade....i love your site...the best thing ever is the your recipes are tryed and true...when I'm looking for a quick cake to fill the Cabbnit I always look hear first...keep it up awesome webpage

Good texture, bitter unpleasant flavour. For a sugar company recipe it is so unbelievable that the cake is lacking any sweetness.

it looks delicious i want to set up a receipe book,but my knowledge of doing this is zero could you please explain because i will want most of your receipes

thanks heaps

scottie mancer

i haven't made this mud cake yet but i do have a question; instead of using oil can i substitute for butter i know oil is used to help keep it moist or perhaps half and half or even a couple of tbsp of oil will help keep it moist suggestions please.
Chelsea Sugar:
Mashed bananas, margarine or butter could be alternatives you consider using instead of oil.

Great but it says cook for an hour which is far to long.

My first taste of Mud cake was from my cousin whom made it for her then partners birthday lunch. I loved it then and love it now. My granddaughter and I made this using this recipe but tweeked it just a wee bit . Replaced half sugar mix with soft brown sugar ( didn't have raw brown sugar ). Used 3 Mochaccino sachets dissolved as instructed and basically followed instructions to the " T " oh tweeked the ganache as well but then that's my tweek no one needs to know......boom Bob's your uncle. Dark, moist and scrumptious.

I thought it was the most devine and scrumptious cake batter of life. Words cannot describe the love i have for this recipe and I cant wait for all my fellow friends and family even co workers to try this, I bless you for who made this recipe and thank you for everything.

I followed this recipe almost precisely and it was so easy and absolute perfection. I cooked mine at 170 degrees Celcius as my oven does tend to burn things, and I cooked it for 70 minutes (after 60 minutes I checked it with a skewer and I thought it seemed a bit too moist in the centre, but an extra 10 finished it off nicely). I used Cadbury Dark Chocolate Melts and they worked really well. For the cake part I melted them by pouring the hot coffee over them. No saucepan required. I didn't have raw sugar so used white sugar. After reading a review about the amount of baking soda I reduced it to 1.5 teaspoons, just to be on the safe side.

It’s nice idea to bake a cake for afternoon tea parties and friends may be for your birthday or family. But it’s great fun to make one up.

Not a very good recipe as a comment below too crumbly & bitter using dark chocolate. Will adjust & use milk chocolate next time.

I haven't made this mud cake yet so I didn't really rate it but I was wondering if I could leave the coffee out or substitute it with something else. I love all your recipes. Thanks!!!
CHELSEA: Hi there, you could replace the cup of hot coffee with a cup of hot water, that will still work fine. You can't actually taste the coffee in the finished baked cake though, it is more there to give the chocolate a flavour boost :-)

I found your site by accident, I'm American. I love to browse recipes and have never come across anything from New Zealand. What a delight! Also, I've never heard of low GI sugar, I'd love to try some. So far I like everything about your site. Thank you for your wonderful efforts.
CHELSEA: Thank you for your kind feedback! :-)

I haven’t make this yet so have only given it one star. Could I use coconut oil as the oil ingredient?
CHELSEA: Hi, we haven't tried this recipe with coconut oil before but think it should work fine.

I made this cake for a birthday because I couldn't find my usual recipe. It's an ok chocolate cake but it certainly wasn't a mud cake. It was so crumbly it was difficult to decorate and got crumblier after a couple of days, unlike every other mud cake I made which get denser.
It was so crumbly it was embarrassing to serve because cutting it gave a plate of bits rather than a slice of cake. Never again :-(

Hi there!
Can I use normal white sugar ? Or brown sugar?
CHELSEA: Standard white sugar would work well :-)

Very delicious and so easy to make. Always a winner with the family.

How much is it

Made this last week for mums 70th. 4th time I've made it. Turned out perfect as always. This time put a fondant over ganache. Piped more ganache around bottom. Then printed/stamped celery stork roses (google it they look awesome) with red and green food dye. My family loved it. I've been chosen as the official birthday cake maker..... I said it's cool as long as everyone likes chocolate mud cake haha. About to make one for my Aunt now. Trying marshmallow fondant.... wish me luck. The key is to not over cook, and relax. I make the melted choc/oil/coffee mix and milk/lemon juice mix put aside while I make ganache. Also the hot coffee generally melts chocolate without needing to microwave ;-) Thanks Chelsea xox

This recipe is a go to for me, I've used it for wedding cakes and it is always enjoyed.

Easy and tastes good but cake was a little crumbly not what I was expecting

It didn't turn out like the picture but still a yummy treat! :)

Delicious and easy. I made two, to stack. 26cm spring form tin ($5 from the warehouse) lined with Mono magic foil (that stuff is truly magic). Turned oven to 160 (after reading comments). Not sure how long it took as I was more watching the cakes than the time. Icing is more than enough - but is so yummy. We had it for my mother in law's birthday with whipped cream, greek yogurt, hokey pokey ice cream and a tin of black doris plums - everyone was happy!!!! 3rd time I have made it. Very happy with results and I'm no master in the kitchen xox

Very tasty recipe! I'm struggling a little with it though. I have a 30 centimetre cake dish which cooks it at around 50 or so minutes but even at the right temperature it scorches and splits. Any advice? At the moment when I cook it, icing covers all sins :)
CHELSEA: Hi there, given you are using a much larger cake tin you could try turning the oven temperature down by 10-20 degrees. Also, make sure you are placing the cake in the centre of the oven. Good luck, hope the next one turns out better!

This looks delicious! Can I bake it in a bundt pan? Would baking time or temp change?
CHELSEA: Hi there, we haven't tried making this in a bundt pan before but we think it should work ok. We recommend testing the cake a little earlier (around 45 minutes) to see if it is done.

Beautiful recipe. After trying other mud cake recipes, this is the only one that was a success. I used a 30cm spring form tin, so 40-45 mins was enough time in the oven. I used caster sugar instead of raw or low GI sugar and used white vinegar instead of lemon juice. Great recipe! Thank you Chelsea!

Too much lemon extremely sour

what can I use instead of coffee. CHELSEA: Substitute coffee with hot water.

This is my first time trying it, It was quite difficult to made especially when cutting the cake in half, and separating the two halfs maybe i rushed it ( it really must be cold to cut otherwise
it will get crumbled ) but it turned out so delicious and satisfying strong flavor sour and not too sweet that's what i liked most about it. thank you alot for the recipe
it's amazing !!


cool cake bro
^ ^

it's the best mud cake in the wold.

too much sugar, 1/4 to a 1/3 of a cup is more than enough.

Extremely nice and rich with a bitter and sweet at the same time

This recipe was basically what I was looking for.

Best chocolate cake I've ever made! To date I haven't found a chocolate cake I've liked - I've found them too sweet or heavy. This one was just right and went perfectly with whipped cream on the side. As a bonus, it was very easy to prepare. No mixer required. My guests loved it too and asked for the recipe.

It was moist and fluffy and easy to cook but not that nice to eat , needs more sweetness and rich choc flavor.

I bake for a living, at Bondi Beach in Sydney, and am always looking for new recipes. I agree that oil moistens cakes beautifully, and adds to their shelf life. I've made a couple of variations on this recipe, which included the soured milk component, and I think this adds nicely to the richness. Coffee also enhances chocolate flavouring. Fan-forced ovens cook faster, so I would bake this cake at 160. deg C for fan forced, and check the cake with a slender skewer at the 45-minute mark. I remove it from the oven at this point. As for ganache: There's a big flavour difference between 45% dark chocolate, and 70% or 90% which is more bitter. I would say 90% is too bitter. I prefer to use 70% because it fits my customer profile, but baking for a family - probably a 45% would be enough. Thanks, Chelsea, I like your recipes.
CHELSEA: Thanks for the feedback and tips! :-)

This is a very bad recipe. Followed the recipe exactly but the cake is dense and the ganache is overly bitter.

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Moist and delicious

my friend makes this all the time and it's delish.....when I gave it a crack, my cake seemed more cakey than mud cake like....did I beat it too much?
CHELSEA: Hi there, it is likely you cooked it for a bit too long. For the desirable mud cake consistency, fudgy crumbs should adhere to a skewer when you test to see if the cake is cooked. Take it out the oven a little earlier next time and you should get more of a mud cake texture :-)

I have never ever baked a cake in my life. This recipe just was excellent, the result was awesome and it's for keeps. I did not do the icing part and yet the cake was superb. Thanks.

can I use melted butter instead of oil?
or can I use sunflower oil?
CHELSEA: Yes, you could definitely use sunflower oil. Melted butter should work fine too, although you may find the cake isn't quite as moist.

I made this as a birthday cake to take camping for a 3 year old
the cake kept for 5 days and still held its flavour and freshness for her birthday and
easy to make

It sounds great but I only have 100g of chocolate so what can I put in alternative?
CHELSEA: Hi there, seeing as this recipe requires quite a bit of chocolate for both the cake and the icing we would recommend getting more chocolate before you make it. Try 'Chelsea's Favourite Chocolate Cake' or 'American Chocolate Cake' for yummy alternatives.

Sorry this is awful. I made it twice as the oil in the first didn't taste nice and it erupted like Vesuvius. The next also erupted. When I tried to split it it fell apart. I managed to stick it together but it looks rough and doesn't taste very nice. This is my Christmas contribution and it is an embarrassment! I will now delete this recipe.
CHELSEA: Hi there, sorry to hear this recipe didn't work out for you. What size cake tin were you using? A cake tin that is too small can sometimes lead to the cake erupting in the oven.

Wow! Such a delicious recipe I'm not that good a baker but I had family and friends applaud me for this chocolate cake

I haven"t made this yet. The only chocolate I have on hand is dark chocolate chips. Can I use that in place of the chocolate in recipe. Looks easy to make.
CHELSEA: Hi there, we haven't tried this using chocolate chips instead of regular chocolate, but think it should work ok. Let us know how you get on.

Best chocolate cake I've ever baked.
I didn't have lemon juice so I used white vinegar to sour the milk.
I love that this cake is not as dense as mud cakes I've tasted before.

I accidentally left the cake in for an extra 10 minutes and was really worried that in doing so it was going to be dry, but it wasn't! Very delicious and moist cake, and very easy to make. I'll definitely be making this one again!

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the most easiest and best with delicious taste recipe i really loved this chocolate cake...

Delicious! the first time i made this, i used self raising flour & it was yum! what flour do you recommend?
CHELSEA: we would recommend using standard plain flour, given there are other raising agents in the recipe. Good to know it turned out well with self-raising flour too though!

The best ever mud cake recipe. My grandchildren order mud cake from me if I ask what would they like.

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Very very easy to make and tastes delicious. Love this chocolate mud cake recipe!

Great recipe! easy to make, super moist and really delicious! would 100% make again!

Hi, I can't have any coffee products. What can I use to substitute the 1cup strong coffee? Thank you very much!!
CHELSEA: Hi there - you can just use 1 cup hot water instead.

Had to make two cakes! The first one looked at after 55 mins at 180 and it was burning. On the second one I turned it down to 170 and checked it regularly and it took 45 mins. I'm a newbie to mud cakes, so while it was yummy it wasn't quite the consistency of mud cake all through.. My question, should I turn the oven temperature even lower? I followed the recipe exactly. Thank you!
CHELSEA: all ovens have slight temperature variations, and it depends where in the oven you placed your baking (top, middle, bottom). Our recipes are based on standard ovens, with baking placed in the centre. Sounds like you've solved the problem by turning it down.

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Really easy to make and deliciously moist! Will be my go to recipe for birthday cakes

it's so good, i made this cake for my family and everyone loved it

Not a review, but a question. Is it ok to use the chocolate ganache if I plan on covering the cake with fondant?
CHELSEA: thanks for your question. Any bakers out there know the answer? Let us know.


my family loves this cake! it's their only request for all birthdays.

Will u please tell me the ingredients for 2 plzzzzzzzzzzzzzzzzzzzzzzzz I really wanna try this recipe but I don't know what quantities to be is used for two as we are only two so I hope with all my heart that u will reply as soon as u see this I insist on this plz.
CHELSEA: this cake freezes well (without icing), so we suggest you make a whole cake, cut into portions for 2, and freeze. Then defrost 2 portions as required, add icing and enjoy!

I'm a Kiwi living in England and this is the best cake ever ... Just make it and enjoy the luxurious ness and richness of all that delicious chocolate

Would it be a problem if I substituted the dark chocolate for milk chocolate in the ganache?

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In the oven was very easy! I used cheaper chocolate but still worked brilliantly, if you're not a coffee fan I wouldn't put as much, as it is quite strong. Thank you

This is the best cake ever!

Made the choc mud cake iced and fun lied. Cut cake across and left half with my daughter, and half with my son, their teenagers devoured it in short time, and said it was the best mud cake ever!

Absolutely divine :)

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pretty cool !!!!!!!!!!

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looks like it is so easy as no need to use a mixer, just mix only.

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I have made this Cake for anniversaries and two weddings great every time.

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I made a Ganache yesterday with dark chocolate buttons, cream..and a tsp of butter, which the recipe said to add. It said to melt in a microwave in 30 second bursts, to save time, which I did. It didn't turn out all that didn't have the right thick, spreadable consistency. I will use your recipe for it instead, next time. That'll teach me, hu! ;-)

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Family loves this cake. Not hard to make. A good size cake. Ideal for older childrens birthdays. I have made it several times.

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loved it

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"Great" doesn't do this cake justice!!! It is perfect!!!!!!!!!!!! The biggest hit with everyone I know, and I have requests for it!!!!! AWESOME cake, and a MUST TRY!!!!!!!!!!!!!

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I make wedding/birthday/celebration cakes and this is my go to choc cake recipe. It keeps well, stays wonderfully moist, easy to carve and stacks up well for tiered cakes. Def recommend his one.

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I have a cookbook with this recipe in it and I don't use any other chocolate cake recipe anymore. Everybody ALWAYS loves it to bits :-)

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I just made this cake, followed instructions exactly, but it's come out bit dry on sides and slightly crusty and burnt on top. I wonder if temp was too high? hope tastes ok!

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made it last night and its just devine.

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Decadently delicious!

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This was beautiful, needed the icing or ganache to top it off but it was moist, easy to make, just wonderful!!

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Great cake. Easy to make and very rich :) Tasted like a cake you would get at a cafe

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Yummy cake! Not too hard to make either!

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Uses a LOT of chocolate. A bit too dark for some people's tastes. Baking soda was a bit too strong. Got better with age.

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I can't wait to see how this turns out... I adjusted it slightly, adding condensed milk and white chocolate to the mix.... Not sure if that's a good idea or not....smells and looks greatso far!!

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This Cake is lovely moist and full of chocolate flavour.

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AMAZING!! I know this recipe by heart and I adore it. This is the cake people request I make for parties etc, I don't know what id do without it!

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Best mud cake I've ever tried! Although it uses oil but it's sturdy enough and the taste is divine! I used chocolate IMBC instead, thank you!!

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Brilliant, friends loved it, now number one

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In the oven cooking now...Smells great...Can't wait to try it..Making it for my Sons 16th Birthday Cake :)

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Was anyone else's mixture a bit runny?

Mine was but looks and smells so good right now

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Awsome recipe have more requests each time I make this

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Made this cake for my boyfriends birthday & everyone really loved it, even me and I don't usually eat cake. Really awesome, the whole cake was eaten! Thanks for the recipe :)

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I thought this recipe was very easy to follow and it turned out very delicious. Moist and not too heavy. I will do it again and again. Thanks for sharing.

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